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Parve
Easy
30 Minutes
Diets 
If only all shidduchim went as easily as the pairing of peanut butter and chocolate. What a match made in heaven!! As you know, they are two of my weaknesses. When I decided to feature a cookie using both, it was love at first bite! I went around giving them out to kids and adults to hear feedback (I know I’m partial to these flavors.…) and they were gone 1-2-3. You can feel good putting these in your kids’ lunch boxes. They are not overly sweet, are made with oil, not margarine, and use whole grain flour. Sneak a few into your lunch bag as well for a quick pick-me-up!
1/3 cup oil
1/2 cup Gefen Peanut Butter
1/2 cup white sugar
1/2 cup brown sugar
1-2 eggs (see note)
1 teaspoon Gefen Vanilla Extract
1 and 1/4 cups whole wheat pastry flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup roasted (salted) peanuts, chopped
1/3 cup oil
3/8 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoon Gefen Vanilla Extract
1 and 1/4 cups whole wheat pastry flour
1/4 cup Gefen Cocoa Powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Gefen Mini Chocolate Chips
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Prepare the peanut butter dough: In a large bowl, cream the oil, peanut butter, and sugars until light and fluffy. Add egg(s), beating well. Beat in vanilla.
Separately, combine the flour, baking soda, and salt; gradually add to the creamed mixture and mix well. Stir in peanuts and set aside.
Prepare the chocolate dough: Cream oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Separately, combine the flour, cocoa, baking soda, and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips.
Gently fold in peanut butter dough by hand until slightly marbled.
Drop by heaping tablespoon onto a baking sheet lined with Gefen Parchment Paper, about two inches (five centimeters) apart. Bake for approximately 15 minutes or until lightly browned and firm. They will harden more as they sit.
Yields approximately 4 and 1/2 dozen.
Photography: Hudi Greenberger Food Styling: Renee Muller
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